White grilled eel dressing
Fresh wasabi is similar to daikon radish in that the stem closer to the tip is sweeter and more fragrant. Using tubed wasabi adds a spicy kick
How to make it
1
Finely chop the myoga ginger. Cut the tomatoes into 3mm cubes. Finely chop the chives
2
After rinsing the fresh wasabi, remove any hard parts with a knife and grate 20g of it
3
Add [A], chopped myoga, tomatoes, and chives to the grated wasabi and make a sauce
4
Pour 2 tablespoons of olive oil over the unglazed fish and toast it for 2-3 minutes on each side, then remove it and brush about 1 teaspoon of soy sauce on the flesh with a brush and bake again for 2 minutes
5
Cut the grilled eel in half and place it on a plate. Pour the prepared wasabi sauce over it and garnish with the vegetables to finish
Ingredients: 2 dishes
-
- Myo
- 1 bottle
-
- Fruit tomato
- 30g
-
- Asatsuki
- 3g
-
- raw wasabi
- 20g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 3/2 tbsp
-
Olive Oil
-
- Lemon juice
- 1 tsp
-
- salt
- Small amount
-
- water
- 1 tsp
-
- French Dressing
- 2 tbsp
-
- Wasabi tube type
- 4cm
-
- Grilled eel
- 1 skewer
-
-
Olive Oil
Ardoino Extra Virgin
- 2 tbsp
-
Olive Oil
-
- soy sauce
- 1 tsp
-
- Chervil for finishing
- Small amount
-
- Pink Sprouts for finishing
- Small amount
-
- For finishing chives
- Small amount
-
- Shiso flower for finishing
- Small amount
[PR]
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